Fried chicken is a staple of American cuisine, and while many people focus on the more popular cuts like breasts, thighs, and legs, chicken backs are often overlooked. However, these underappreciated pieces of poultry can be transformed into a crispy, juicy, and finger-lickin’ good delight with the right techniques and ingredients. In this article, we’ll dive into the world of frying chicken backs and explore the best methods, tips, and tricks to achieve perfection.
Understanding Chicken Backs
Before we dive into the frying process, it’s essential to understand what chicken backs are and why they’re often overlooked. Chicken backs, also known as chicken necks or chicken frames, are the skeletal remains of a chicken after the more popular cuts have been removed. They consist of the spine, ribcage, and neck bones, which are typically discarded or used to make chicken stock.
However, chicken backs are a treasure trove of flavor and texture, with a high concentration of connective tissue that breaks down beautifully when cooked. They’re also incredibly affordable, making them an excellent option for those on a budget.
Benefits of Frying Chicken Backs
So, why should you bother frying chicken backs? Here are a few compelling reasons:
- Affordability: Chicken backs are significantly cheaper than other cuts of chicken, making them an excellent option for those on a budget.
- Flavor: The high concentration of connective tissue in chicken backs makes them incredibly flavorful, with a rich, unctuous texture that’s hard to resist.
- Texture: When fried correctly, chicken backs can be crispy on the outside and juicy on the inside, making them a textural delight.
- Sustainability: Using chicken backs reduces food waste and makes the most of the entire chicken.
Preparing Chicken Backs for Frying
Before you can fry chicken backs, you need to prepare them properly. Here’s a step-by-step guide to get you started:
Cleaning and Trimming
- Rinse the chicken backs under cold water, then pat them dry with paper towels to remove excess moisture.
- Remove any excess fat, feathers, or debris from the backs.
- Trim any loose or dangling skin to prevent it from burning during the frying process.
Marinating and Seasoning
- In a large bowl, whisk together your marinade ingredients (we’ll get to those in a minute).
- Add the chicken backs to the marinade, making sure they’re fully submerged.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Dredging and Drying
- Preheat your oil to the desired temperature (we’ll get to that in a minute).
- Remove the chicken backs from the marinade, allowing any excess to drip off.
- Dredge the chicken backs in a mixture of flour, cornstarch, and spices, shaking off any excess.
- Place the dredged chicken backs on a wire rack set over a baking sheet or tray, allowing them to air dry for at least 30 minutes.
Frying Chicken Backs
Now that your chicken backs are prepared, it’s time to fry them. Here’s a step-by-step guide to achieve perfection:
Choosing the Right Oil
- Peanut oil: Peanut oil is an excellent choice for frying chicken backs, with a high smoke point and mild flavor.
- Vegetable oil: Vegetable oil is another popular option, with a neutral flavor and high smoke point.
- Lard: For a more traditional Southern-style fried chicken, consider using lard for its rich, savory flavor.
Temperature Control
- 350°F (175°C): This is the ideal temperature for frying chicken backs, with a crispy exterior and juicy interior.
- 325°F (165°C): If you prefer a lighter, crisper coating, consider frying at a lower temperature.
Frying Techniques
- Double-frying: Double-frying involves frying the chicken backs twice, once at a lower temperature to cook the meat, and again at a higher temperature to crisp the coating.
- Single-frying: Single-frying involves frying the chicken backs once at a higher temperature to achieve a crispy coating and cooked meat.
Double-Frying Method
- Heat your oil to 325°F (165°C).
- Carefully place the chicken backs in the hot oil, being careful not to overcrowd the pot.
- Fry the chicken backs for 5-7 minutes, or until they’re cooked through and lightly browned.
- Remove the chicken backs from the oil with a slotted spoon and place them on a wire rack set over a baking sheet or tray.
- Increase the oil temperature to 350°F (175°C).
- Fry the chicken backs again for an additional 2-3 minutes, or until they’re crispy and golden brown.
Single-Frying Method
- Heat your oil to 350°F (175°C).
- Carefully place the chicken backs in the hot oil, being careful not to overcrowd the pot.
- Fry the chicken backs for 7-10 minutes, or until they’re cooked through and crispy.
Tips and Variations
Here are a few tips and variations to take your fried chicken backs to the next level:
- Spice it up: Add some heat to your fried chicken backs with a spicy marinade or seasoning blend.
- Get creative with coatings: Experiment with different coatings, such as panko breadcrumbs, cornflakes, or even potato chips.
- Try different oils: Experiment with different oils, such as avocado oil or grapeseed oil, for a unique flavor and texture.
- Add some acidity: Add a squeeze of fresh lemon juice or a splash of vinegar to your marinade for a bright, tangy flavor.
Common Mistakes to Avoid
- Overcrowding the pot: Make sure to fry the chicken backs in batches to prevent overcrowding the pot and reducing the oil temperature.
- Not drying the chicken: Failing to dry the chicken backs properly can result in a greasy, soggy coating.
- Not monitoring the temperature: Failing to monitor the oil temperature can result in undercooked or overcooked chicken.
Conclusion
Frying chicken backs is an art that requires patience, practice, and attention to detail. By following these tips and techniques, you can transform these underappreciated pieces of poultry into a crispy, juicy, and finger-lickin’ good delight. So next time you’re at the butcher or grocery store, don’t overlook the chicken backs – give them a try and experience the magic of fried chicken for yourself.
What are chicken backs and why are they good for frying?
Chicken backs are the rear portion of a chicken, typically consisting of the ribs, spine, and some surrounding meat. They are often considered a less desirable cut of meat, but they are perfect for frying due to their high fat content and loose texture. When cooked correctly, chicken backs can be incredibly tender and juicy, making them a great option for those looking for a delicious and affordable meal.
One of the main advantages of frying chicken backs is that they are relatively inexpensive compared to other cuts of meat. This makes them an excellent choice for those on a budget or looking to feed a large group of people. Additionally, chicken backs are often packed with flavor, as the bones and cartilage add a rich, savory taste to the meat.
What is the best way to prepare chicken backs for frying?
To prepare chicken backs for frying, it’s essential to clean and trim them thoroughly. Start by rinsing the chicken backs under cold water, then pat them dry with paper towels to remove excess moisture. Next, use kitchen shears or a sharp knife to trim any excess fat or cartilage from the edges of the chicken backs. This will help the coating adhere evenly and prevent the chicken from becoming too greasy.
Once the chicken backs are trimmed, you can season them with your desired herbs and spices. A classic combination is to mix paprika, garlic powder, salt, and pepper, but feel free to experiment with different flavors to find your favorite. After seasoning, dredge the chicken backs in a mixture of flour, cornstarch, or panko breadcrumbs to create a crispy coating.
What type of oil is best for frying chicken backs?
When it comes to frying chicken backs, the type of oil used can make a significant difference in the final product. The best oil for frying chicken backs is one with a high smoke point, such as peanut oil or avocado oil. These oils can handle high temperatures without breaking down or smoking, resulting in a crispy exterior and a tender interior.
Other options for frying chicken backs include vegetable oil or lard. Vegetable oil is a good choice if you’re looking for a neutral-tasting oil, while lard adds a rich, savory flavor to the chicken. However, it’s essential to note that lard can be quite greasy, so be sure to drain the chicken backs thoroughly after frying.
How long does it take to fry chicken backs?
The cooking time for fried chicken backs will depend on the size of the pieces and the temperature of the oil. As a general rule, it’s best to fry chicken backs in batches to prevent overcrowding the pot. For smaller pieces, fry for 5-7 minutes or until golden brown, while larger pieces may take 10-12 minutes.
It’s also essential to monitor the internal temperature of the chicken backs to ensure they are cooked to a safe temperature. Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C) for cooked chicken. Once the chicken backs are cooked, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Can I bake or grill chicken backs instead of frying?
While frying is a classic way to cook chicken backs, you can also bake or grill them for a healthier alternative. To bake chicken backs, preheat your oven to 400°F (200°C) and place the seasoned chicken backs on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until cooked through, flipping the chicken backs halfway through the cooking time.
Grilling chicken backs is another great option, especially during the summer months. Preheat your grill to medium-high heat and place the chicken backs on the grates. Cook for 5-7 minutes per side or until cooked through, brushing with your favorite barbecue sauce during the last few minutes of cooking.
How do I store leftover fried chicken backs?
If you have leftover fried chicken backs, it’s essential to store them properly to maintain their texture and flavor. Allow the chicken backs to cool completely before placing them in an airtight container. Store the container in the refrigerator for up to 3 days or freeze for up to 2 months.
When reheating leftover fried chicken backs, it’s best to use the oven or toaster oven to prevent the coating from becoming greasy. Preheat your oven to 350°F (180°C) and place the chicken backs on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until crispy and heated through.
Can I make fried chicken backs in advance?
While it’s best to fry chicken backs immediately before serving, you can make some preparations in advance. For example, you can season and dredge the chicken backs in the coating mixture up to a day in advance, storing them in the refrigerator until ready to fry.
However, it’s not recommended to fry the chicken backs in advance, as the coating can become soggy and the chicken can dry out. Instead, fry the chicken backs just before serving and keep them warm in a low-temperature oven (around 200°F or 90°C) until ready to serve.